В этом видео мы с вами попробуем самую необычную еду на свете!
Я попробую мясо скорпиона, льва, крокодила, кактус и самый острый соус в мире!
А также много уникальной мексиканкой еды. Мы отправимся в мексиканское село в горах, где местная бабушка познакомит нас с мексиканской кухней!
Устраивайтесь поудобнее, готовьте тако со скорпионом и приятного вам просмотра!
嵐山に行ってまいりました。笹の葉の隙間からじりじりと差し込む真夏の太陽光を浴びながら、外国人でにぎわう竹林を撮影いたしました。化野念仏院や清滝のあたりまで来るとさすがに観光客の数はまばらとなり歓声よりも蝉の声が響いていました。
Arashiyama (嵐山) is located in Kyoto. While this western part of the city is dismissed in most Western guidebooks in a brief paragraph suggesting «other attractions», the area is rightfully very popular with Japanese tourists and well worth a visit.
Master Sushi Chef Hiro Terada makes his Spicy Tuna Bon Bon which consists of Hass Avocado, and our Spicy Tuna, with a little red and black tobiko and real 24k Gold Flakes! These tender morsels are so rich and smooth to the taste, youll want to order a whole plate full. Truly beautiful to look at, and truly beautiful to the taste. These arent on the menu so youll need to ask your server for them. Just be warned; once you have one, youll want to have many more…
Support our Patreon page to see exclusive content not seen on YouTube, videos that will make you a better sushi chef, and recipes that will dazzle your tastebuds...Master Sushi Chef Hiroyuki Terada shares his utmost intimate knowledge with you. www.patreon.com/diariesofamastersushichef
As always, we wish to thank all of our fans for spending time here with us on YouTube. Were all humbled and grateful for all of you and for all the sweet, kind and spirited comments. See you in the next episode…
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— About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chefs School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef
Iron Chef Morimoto is in the Munchies Test Kitchen to demystify how to prepare fresh fish for a variety of sushi and sashimi, with products like sardine, snapper, shrimp, different cuts of tuna, and more. Morimoto shares his expert methods for cleaning, cutting, and presenting sushi, plus techniques like curing sashimi with kombu and torching fish skin.
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